Pasta Risotto & You

By Nancy Caivano


Risotto with Fennel, Pears and Gorgonzola

Serves 6



5 tbsp butter, divided
2 ripe pears, peeled, cored and diced
3 tbsp olive oil
1 onion, chopped
1 fennel bulb, greens removed,
   bulb thinly sliced
1 carrot, chopped
2 cloves garlic, chopped
   (or 1 tsp jar chopped garlic)
2 cups arborio rice
1/2 cup dry white wine
4 cups simmering chicken stock
3 tbsp butter
1/2 cup grated pecorino romano cheese
1/2 cup crumbled gorgonzola cheese
3 tbsp parsley, chopped
2 tbsp sage, finely chopped
Salt and Pepper



Heat 2 tbsp butter in a small skillet over high heat. Add pears and cook until pears are very golden brown. Remove from heat and set aside.

In a large saucepan, heat olive oil over medium-high heat. Add onion, fennel, carrot, and garlic. Cook until onion is translucent. Add rice, stirring constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly, and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You need to keep tasting rice, because, depending on rice, you may or may not have to use all of the stock. When fourth addition of stock is absorbed, add pears.

After last addition of stock is absorbed, remove from heat, and stir in remaining 3 tbsp butter, romano, gorgonzola, parsley, and sage. Season with salt and pepper. Serve immediately.


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This page created October 1999